Directions:

Directions:

In a large stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour. Add cilantro and chicken breast chunks. Simmer another hour. While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips and deep fry in hot oil until lightly browned. Shred cheese. To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips. I double this recipe and use a 12-quart stockpot. Enjoy!

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